Les Misérables Lasagna
My kids named this recipe for the movie they were watching when I first made this dish. It is kid tested and approved. A unique twist on Mom's traditional lasagna recipe. Enjoy!
My kids named this recipe for the movie they were watching when I first made this dish. It is kid tested and approved. A unique twist on Mom's traditional lasagna recipe. Enjoy!
- 1/2 teaspoon salt
- 2 cloves garlic minced
- 3 tablespoons olive oil
- 1/2 cup parmesan cheese grated
- 1 large yellow onion chopped
- 1 pound small shrimp cleaned
- 24 ounces spaghetti sauce
- 2 tablespoons sweet basil dried
- 1 tablespoon oregano dried
- 1/2 teaspoons black pepper
- 2 tablespoons butter salted
- 1 box lasagna noodles
- 3 cups colby jack cheese shredded
- 1 small bag yellow corn frozen
- Carbohydrate 31.1475404240285 g
- Cholesterol 131.638157719793 mg
- Fat 14.7938949773074 g
- Fiber 2.33715850747144 g
- Protein 20.3073734035216 g
- Saturated Fat 8.1702013296565 g
- Serving Size 1 1 Serving (195g)
- Sodium 589.805776292738 mg
- Sugar 28.8103819165571 g
- Trans Fat 1.15374169163954 g
- Calories 338 calories
Step-by-step
- Preheat oven to 350 degrees.
- Add butter, olive oil, onions, garlic, salt, black pepper, shrimp and corn to a large saute pan and saute on medium high until onions are translucent and shrimp are cooked.
- Reduce heat to simmer, add spaghetti sauce, mix thoroughly and cook for about 5 minutes.
- At the same time, fill a large pot with water and bring to boil.
- Add entire box of lasagna noodles once it reaches a boil.
- Boil noodles until they are al dente and flexible.
- Drain and set aside.
- In a large casserole dish, spoon filling to cover bottom of dish.
- Sprinkle parmesan cheese over mixture and then add about 1/3 of the Colby jack cheese.
- Layer lasagna noodles so they cover mixture.
- Repeat this procedure 2 more times and build your layers.
- Top with cheese.
Traditional baked pasta usually relies on rich beef ragu and heavy ricotta layers. This variation swaps standard meats for shrimp and sweet corn, bridging the gap between coastal seafood plates and hearty baked casseroles. Utilizing a standard 9x13-inch baking dish works well here, though a heavy roasting pan functions as a reliable substitute if needed. Standard ceramic or glass vessels hold heat evenly during the thirty-minute bake at 350 degrees.
Managing Moisture in Seafood Casseroles
Shrimp release significant liquid when exposed to heat. Sauté the shellfish and vegetables on medium-high heat until the pan visibly dries and onions turn translucent. Simmering the sauce mixture for precisely five minutes concentrates the tomato solids before assembly. Boil the lasagna noodles until fully flexible but retain a firm bite, as excess starches will absorb remaining moisture in the oven.
- Avoid overcrowding the sauté pan, or the shrimp will steam instead of searing.
- Drain thawed corn kernels thoroughly on paper towels to prevent liquid pooling.
- Cover the casserole dish with aluminum foil during the initial bake to trap steam, then remove it during the final ten minutes to brown the Colby Jack cheese.
